Use a steamer and a ricer or if you don’t have one you may use the back of a large tablespoon together with a colander or a large sturdy sieve.
Sometimes, if you are lucky, you may find these handy kitchen tools in bakeware shops.
Notes:
- The key to the fluffiest mashed potatoes begins with using the proper potatoes and keeping them as dry as possible during cooking – The secret is to steam them, and use a ricer.
- The best potatoes to use for Americans are Yukon Gold – or – russet or Idaho potatoes. In South Africa, these are the floury, large potatoes that burst open in curries and stews, like your UTD or Up to date GMO-free potatoes, as they have the highest starch content which makes them the perfect potato to use.
- Add NO salt whatsoever to your potatoes or they will NOT soften up.
- Season only once they are fluffy and soft.
- Potatoes steam very well in a microwave steamer which is built for this purpose.
- You may steep any flavorings you like in your milk, like rosemary, garlic, etc.
- Never use a food processor, blender, or handheld mixer because you will end up with very gluey-gooey mashed potatoes
- Use a pressure cooker or a conventional steamer or pot designed for this purpose.
- Do you love to improvise? And have a round-shaped electric wok and a halogen oven with an extender ring? You may...
- 1. Place your halogen oven's bottom metal rack into the bottom of your wok.
- 2. Fill up your wok with water to almost reach the bottom rack.
- 3. Place a metal steamer/colander containing your potatoes onto your bottom rack.
- 4. Place your halogen oven's extender ring onto your wok resting on its upper inner walls. Now cover your extender ring with your wok's lid. You now have created an oven steamer.
Ingredients:
900 g (2 lb) floury potatoes
1/2 cups milk
1/2 cup butter
2 hefty pinches of salt (kosher if you like)
Small pinch of black or white pepper – whichever you prefer
Rosemary, garlic, or any aromatics you wish to add – Optional: Nutmeg – I love adding it freshly grated, to taste
Method:
- Peel, and halve the potatoes or cut them into pretty big chunks.
- Set the steamer basket over about 2 inches of boiling water.
- Arrange your potatoes in the steamer basket in a single layer so they cook uniformly.
- Using tongs, place your softened steamed potatoes into the center of your ricer and fill to about 2/3rds of the way. Press down the handle and all your wonderful fluffy steamed potatoes will
rice out of the bottom and sides. - Alternately, you may use a colander or a large sturdy sieve placed over a bowl, and using the flat back end of a tablespoon, press through one potato at a time - if using a sieve or colander do not overload it.
- Melt the butter in the milk. Add your seasonings and herbs like rosemary, garlic, pepper, etc. Swirl the heated liquid around to dissolve the salt into the liquid to infuse the herbs. Do not over-mix your ready riced potatoes.
- Pour your heated buttermilk mixture over your riced potatoes and give it all a gentle stir so it is nicely combined - never over-stir or they will turn gluey!
- Serve in a nice warm bowl so that your mashed potatoes don't get cold.
There you have it - 3 simple tricks to serve the fluffiest mashed potatoes EVER!
Enjoy!😀